Pirhua

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Desarrollo de un modelo matemático para la fermentación del cacao criollo blanco 406

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Desarrollo de un modelo matemático para la fermentación del cacao criollo blanco 17 7 12 7 8 11 3

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MAS_IME_AUT_028.pdf 2001

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Peru 107
United States 66
Germany 36
Ecuador 25
United Kingdom 21
Colombia 19
France 14
Mexico 11
Ukraine 6
Panama 5

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Lima 52
Guayaquil 10
Jacksonville 9
Quito 9
Bogotá 8
Dearborn 7
Houston 7
New York 7
Ann Arbor 6
Puyo 6

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